Ingredients
- 1 cup(1/4 L) confectioners' sugar
- 1 cup(1/4 L) finely chopped toasted almonds
Directions
Oil a marble slab or large cookie sheet. Oil a heavy wooden spoon or metal spatula and set aside. Put the sugar in a 3-quart heavy pot, set over low heat, and stir now and then as it becomes very hot. Stir continuously as it starts to melt. It may take 10 minutes to begin to melt; as it does it will almost immediately turn to caramel. When completely melted and carmelized, stir in the almonds and turn out onto the slab or cookie sheet. For flat pieces, use the greased spatula or spoon to spread it out until it stops moving, then let it cool and break into pieces. For small rounds, keep it moving at this point; fold it over onto itself with the spatula, keeping it constantly in motion. As soon as it is cool enough to handle, divide into four parts and shape into long rolls about 1/3 inch thick. Keep the rolls moving until they are almost cold. With a sharp knife cut each roll into five sections. Store in airtight container. Makes 1 pound
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Submitted 6/13/05.
Source: Fannie Farmer Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
French Nougat